Butternut Squash Soup with Pancetta and Tomatoes

6 ounces pancetta (Italian bacon), coarsely chopped, reserve 1 ounce for garnish
2 medium onions, coarsely chopped
1/4 teaspoon dried, crushed red pepper
2-pound butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)
2 tablespoons chopped fresh oregano
7 cups canned low-salt chicken broth
2 cups canned crushed Italian-style tomatoes (preferably San Marzano) with juices
3/4 cup yellow cornmeal

Cook first three ingredients in heavy, large saucepan over medium-low heat until onions are very soft, stirring occasionally, 10 minutes. Add squash and oregano; cook until squash is crisp-tender, stirring occasionally, 8 minutes. Add broth and tomatoes with juices; bring to boil. Gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper, garnish with pancetta, and serve.

8 to 10 servings